Cooking

9,558 topics in this forum

1. Drying Leaves to season food

   By SNewman004, May 3, 2017
   • 0 replies
   • 584 views
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   • SNewman004
   • May 3, 2017

2. Best way to cut chicken breasts

   By Catherine Iino, May 22, 2007
   • 0 replies
   • 1.1k views
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   • Catherine Iino
   • May 22, 2007

3. How to make a Pennstation Honey Mustard?

   By HoneyMustard, October 22, 2016
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   • 3.1k views
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   • HoneyMustard
   • October 22, 2016

4. Cooked Cabbage Cold

   By Margo, September 21, 2007
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   • 1.1k views
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   • Margo
   • September 21, 2007

5. Safflower and Sunflower Cooking Oil

   By Shel_B, March 13, 2010
   • 0 replies
   • 956 views
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   • Shel_B
   • March 13, 2010

6. Crockpot and baking (in the oven)

   By Anonymous Modernist 5911, December 4, 2013
   • 0 replies
   • 984 views
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   • Anonymous Modernist 5911
   • December 4, 2013

7. Stews - cooking time affecting flavor?

   By Magictofu, January 9, 2008
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   • 1.2k views
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   • Magictofu
   • January 9, 2008

8. Seafood choucroute with beurre blanc

   By Margaret Pilgrim, October 4, 2012
   • 0 replies
   • 886 views
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   • Margaret Pilgrim
   • October 4, 2012

9. BBQ Brisket question

   By Anonymous Modernist 23709, December 11, 2013
   • 0 replies
   • 1k views
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   • Anonymous Modernist 23709
   • December 11, 2013

10. Omega 3 & deep frying

    By Anonymous Modernist 9749, October 7, 2012
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    • 1.1k views
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    • Anonymous Modernist 9749
    • October 7, 2012

11. [Modernist Cuisine at Home] Banana Cream Pie

    By Anonymous Modernist 14583, December 17, 2013
    • 0 replies
    • 2k views
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    • Anonymous Modernist 14583
    • December 17, 2013

12. Working with Freeze Dried Fruit Powders

    By Anonymous Modernist 23372, December 27, 2013
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    • 2.1k views
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    • Anonymous Modernist 23372
    • December 27, 2013

13. [Modernist Cuisine] House-Cured Bacon (3•182 and 6•107)

    By Anonymous Modernist 210, August 28, 2011
    • 0 replies
    • 3.4k views
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    • Anonymous Modernist 210
    • August 28, 2011

14. [Modernist Cuisine] Bacon Jam (4•229 and 6•304)

    By Anonymous Modernist 210, August 28, 2011
    • 0 replies
    • 3.3k views
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    • Anonymous Modernist 210
    • August 28, 2011

15. Replacing egg yolk with liquid soy lecithin?

    By busyipesq, December 27, 2013
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    • 2.4k views
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    • busyipesq
    • December 27, 2013

16. Scallopine Dishes

    By David Ross, January 22, 2011
    • 0 replies
    • 974 views
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    • David Ross
    • January 22, 2011

17. Ice and ice crystal

    By Anonymous Modernist 5911, January 4, 2014
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    • 1.5k views
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    • Anonymous Modernist 5911
    • January 4, 2014

18. Need some ideas for lomo

    By nolnacs, February 5, 2011   

    • Charcuterie
    • 0 replies
    • 1.2k views
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    • nolnacs
    • February 5, 2011

19. Optimum Sous Vide Strategies for Bulk Buy Foods

    By Anonymous Modernist 24223, January 6, 2014
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    • 1.9k views
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    • Anonymous Modernist 24223
    • January 6, 2014

20. Nitrite and Nitrate Free Corned Beef /Pastrami

    By Anonymous Modernist 24865, January 9, 2014
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    • 1.9k views
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    • Anonymous Modernist 24865
    • January 9, 2014

21. Tasting Menu

    By rhinopias, August 29, 2008
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    • 1.3k views
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    • rhinopias
    • August 29, 2008

22. [Modernist Cuisine] Quail with Apple-Vinegar Emulsion and Water Chestnuts (3•101 and 6•73)

    By Anonymous Modernist 210, September 2, 2011
    • 0 replies
    • 2.7k views
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    • Anonymous Modernist 210
    • September 2, 2011

23. Venison

    By Dejah, February 5, 2011
    • 0 replies
    • 826 views
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    • Dejah
    • February 5, 2011

24. Venison Ham

    By dpgoldman, January 8, 2009
    • 0 replies
    • 1k views
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    • dpgoldman
    • January 8, 2009

25. Charcuterie: weight loss in drying chamber?

    By davidcross, June 14, 2016
    • 0 replies
    • 1.7k views
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    • davidcross
    • June 14, 2016